Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ½ Cup cider vinegar
- ½ Cup lemon juice
- ½ Cup olive oil
- 1 tsp powdered mustard
- 1 tsp powdered paprika
- 1 tsp salt
- 3 California avocados.
- 2 large tomatoes
- 2 Cups mild-flavored mesclun or other interesting greens
- =
Directions
Combine first six ingredients in glass jar with screw-on lid. Refrigerate two to four hours, shaking occasionally.
Dice three soft peeled California avocados into airtight plastic refrigerator dish. Add 1 1/2 C diced tomatoes. Pour container 3/4 full of marinade. Close lid. Shake and invert plastic container until tomato and avocado are thoroughly coated with marinade.
Marinate two to four hours, shaking and inverting at least every fifteen minutes.
In large salad bowl, toss mesclun or other greens. Pour tomato-avocado-marinade mixture over greens and toss thoroughly.
Serve in salad bowls on lettuce leaves.
To make it a light meal in a bowl, toss in thin-sliced summer sausage OR crabmeat OR cubed turkey breast before serving. Sprinkle Italian-flavored croutons over it.